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Sgtsmokeky

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  • Posts

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Profile Information

  • Gender
    Male
  • Location:
    The bluegrass State
  • Interests
    Wood working, BBQ, hunting
  • Grill
    Other Kamado

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Sgtsmokeky's Achievements

  1. Very sharp. Like the lighting a lot. I am working on one for mine. Still planning right now. Will probably do it now that it’s cooling down here in KY. The squat caveman cooking method is for the birds. I want that baby elevated! Thinking of a nice heavy gloss finish on the cedar top for mine. Wood was milled on my grandfathers land back in the day. plan to make the base a little more simple and paint it solid with a clear coat. Probably black. I would like to have a nice over head for it as well but we will see. No major rush there. Was thinking of pricing some waterproof overhead canvas and making a canopy for it. It would be nice to have outdoor cooks when weather was less hospitable.
  2. Very true lol! Life is too short to miss out on a good bbq lol
  3. Sunday’s cook on the 15” lifesmart komado! Half rack Memphis, half rack Carolina style. They were delicious!! found this beautiful slab on sale at Kroger for 9.03 a STEAL!
  4. That looks delicious. I have seen those chicken cookers, always makes me laugh.
  5. All look on Etsy. Tons of reasonably priced custom made ones there if you want pot feet!
  6. Got up at 5am yesterday and started my cook to be safe. First time and I was very pleased with the results. My wife has been enjoying it a lot. I had to go to the Texas crutch once I hit about 179 but it worked out very nice. Very tender and moist with the right amount of smoke for my taste. That rub I used was very good. Kroger private selections Kansas City recipe. sweet and a little savory. IMG_5062.MOV
  7. What are all you patriots cookin this weekend to celebrate our great nations birthday? I am going in on a Boston butt, first time ever so here’s hoping it turns out good. Kansas City rub with a sweet Carolina sticky fingers sauce for topping once pulled. Going sweet and smoky. Using pecan wood for the smoke. Got up at 5 am and started my cook. Once pulled I plan to serve on brioche buns.
  8. I was fortunate enough to have nandos while in Washington DC a few years back. Possibly the best chicken I’ve ever eaten. I can get the sauce at my local Kroger, I make a mean nandos peri peri quesadilla with it. Can’t wait to do chicken with this on my new kamado.
  9. Jack, thank you that answers my question perfectly hope all your dishes turn out well this weekend!!
  10. I do have one question for 5he weekend cook. My temp gauge shows outside temp. Do I need to account for that or just take it to 250 for a smoke.
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